When it reaches the Barilla mill, the lorry tips its load into a storage silo, through a grille that filters out any foreign bodies. Special probes are then used to draw off samples that are analyzed by in-house laboratories to certify the grain complies with the established quality standards. If the sample is accepted the grain is then cleaned, to separate any foreign substances (dust, small stones, straw residues and other species of seeds) from the cereal using sophisticated machinery.
After cleaning the grain undergoes a "conditioning" treatment that brings the humidity from natural values (approx. 11%) to higher levels (approx. 16.5%). This is achieved by adding water to the mass to be ground and leaving the grain to stand in dedicated silos for 8 to 12 hours.
The milling process consists of a series of successive grindings performed by machines known as rolling mills. These are made from two pairs of grooved rollers that rotate in opposite directions to one another, at different speeds, grinding the endosperm and stretching the outer parts, which are then separated according to the different sizes.
After the grinding stages, the resulting flour is classified according to granule size using a machine formed of a series of moving sieves known as a Plansifter. During the milling stage the endosperm tends to grind into powder rather easily, whilst the bran part tends to stretch out into flakes.
Using dedicated machines known as purifiers the grains of pure endosperm (heavier) are separated from the grains (lighter) with adhering particles of bran.
From the milling operations, which are electronically controlled by specialised personnel using the mill control panel, the semolina and other by-products used as animal feed, are produced.
At the end of the production process, the semolina is checked in the in-house laboratory to make sure it complies with our strict manufacturing standards. It is then placed in silos and sent to the pasta factory.
Various types of flour and associated by-products presented according to the areas of the grain from which they are extracted.